Baked garlic and pepper salad
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Baked garlic and pepper salad
  Garlic    Pepper    Salad  
Last updated 6/12/2012 1:00:09 AM. Recipe ID 23208. Report a problem with this recipe.
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      Title: Baked garlic and pepper salad
 Categories: 2hot
      Yield: 4 Servings
 
           DRESSING
      3 tb Sherry vinegar
      1 tb Fresh lemon juice
    1/3 c  Olive oil
           Salt and freshly ground
           Black pepper
      2    Heads garlic
      3    Red bell peppers
      3    Green bell peppers
      6    Tomatoes
           Olive oil
 
  In a small bowl, whisk together the vinegar, lemon juice, and olive
  oil. Season to taste with salt and pepper. Set aside until ready to
  use.
  
  Preheat oven to 425 degrees F.
  
  Cut 1/2-inch off the tops of the heads of garlic, so the cloves are
  just visible. Rub the heads of garlic, bell peppers and tomatoes with
  olive oil to coat them. With a paring knife, cut a cross across the
  stem end of each tomato. Place all the vegetables on a baking sheet
  and roast for 30 to 40 minutes, turning every 10 minutes.
  
  Immediately place all the vegetables in a large bowl, cover with
  plastic wrap and leave to cool, about 30 minutes. Peel the peppers
  and tomatoes, remove the seeds, and cut vegetables into strips.
  Squeeze the garlic cloves from their skins. Arrange the vegetables on
  a large serving platter, or on individual plates, season with salt
  and pepper to taste, and drizzle with the reserved dressing.
  
  Yield: 4 to 6 servings
  




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Recipe ID 23208 (Apr 03, 2005)

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